This is a spicy pepper sauce common among Yoruba pepper. It’s pretty much a combination of Ayamase and Ata Dindin. This uses lots of OYEL so please, oil police look away. You can decant the oil once the sauce is done.
The secret to frying this properly is dividing up the oil so you use some to start it and the left over all to finish the sauce.
- 2-4 hot peppers
- 8 large red bell peppers (tatashe)
- 3 large onions
- 2-3 cups palm oil (divide)
- 1 cup chopped onion
- Precooked meat and boiled eggs – To taste
- 1/2 cup crayfish
- Salt and maggi cube – to taste